Małgorzata Wronkowska focused on rheological and technological properties of different types of dough and bread, buckwheat flour as a component of glutenfree bread or fermented products. She has managed two projects and co-operated in different projects connected with different types of starch fractions and their biological activity, furthermore with technological and nutritional properties of different type of bread products. In this area, she received 12 research fellowships and training courses abroad at relevant scientific institutes. She is the author and co-author of 60 scientific publications. Małgorzata Wronkowska focused on rheological and technological properties of different types of dough and bread, buckwheat flour as a component of glutenfree bread or fermented products. She has managed two projects and co-operated in different projects connected with different types of starch fractions and their biological activity, furthermore with technological and nutritional properties of different type of bread products. In this area, she received 12 research fellowships and training courses abroad at relevant scientific institutes. She is the author and co-author of 60 scientific publications.

nutrition, metabolism of bioactive compounds, oxidative stress and health